AN “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

Unlike Wolfert's recipe, which is ideal for weekend project-based cooking, Stevens' dish is solidly weeknight. Canned white beans get swapped in for dried Tarbais beans, and instead of having to ...

Recently, I was asked to donate a culinary experience to the Community Violence Intervention Center’s fundraiser. Nights like these provide me with a chance to both cook for a group of clients as well ...

Season chicken with a little kosher salt. I also use a little adobo salt seasoning. Brown for several minutes on each side in a saute pan over high heat. You may skip the browning, but it does improve ...

I adore classic cassoulet. For years I made it once every winter. I simmered, skimmed and sautéed, off and on, for three days – that is, until I devised a way to wiggle out of much of the work.

Layers of ingredients yield layers of flavor in this classic French recipe. Its rich, comforting taste is conjured simply by slowly cooking an array of humble ingredients. From start to finish, this ...

This recipe evokes some of the comfort of a classic French cassoulet, without quite so much heft. (Matthew Mead) If you've ever spent any winter time in France, you've undoubtedly indulged in what I ...

1. Place the beans in a large pot with enough water to cover by about 2 inches. Bring the beans to a boil, take them off the heat and let sit for an hour. Drain and set aside. Heat the oven to 350 ...

Making an authentic cassoulet like they do in southern France can take all day. It involves soaking and cooking special, hard-to-find beans, using duck confit (another project), smoked sausage and ...